Plum cake

Serves 8

2-3 ripe plum

200 g unsalted butter, unsalted

250 g caster sugar

Zest of 1 orange

¼ tsp ground cinnamon

½ tsp ground ginger

2 large eggs

200 g soured cream

300 g self-raisings flour

1 level tsp baking powder

For the orange syrup

50 g caster sugar

Juice of 1 orange made up to 100 ml with water

1 tbsp Grand Marnier (optional)

Butter a 24 cm (9.5 in) deep non-stick ovenproof frying pan. Cut long strip of baking paper about 2.5 cm (1 in) wide and lay in the bottom of the pan.  Place to cover any rivets that you may have in the pan.  Place a circle of baking paper over the strip.

Halve the plums and remove the stones.  Place the plums cut side down on a chopping board and slice from top to bottom.  Cover until ready to use.

Cream the butter, sugar, orange zest, cinnamon and ginger until light and fluffy.  Add the eggs, one at a time, a beat well until combined.  This is easiest done with an electric mixer but can be done by hand as long as butter is very soft.  Pour in the soured cream and beat well.  If the mixture looks a curdled add a spoonful of flour.  Sift in the flour and baking powder and gently mix in until thoroughly combined.  Spoon into the pan and level with the back of a spoon.

Arrange the plum slices on top of the cake.  Bake in the oven for 45-50 minutes, or until a skewer inserted in the centre comes out clean and dry.  While the cake is baking make the orange syrup.

(Bake 180c/gas 4)

Mix the sugar and orange juice in a small pan and stir over a low heat until the sugar dissolves.  Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the syrup thickens slightly.  Add Grand Marnier, if using.

When the cake is cooked, remove from the oven.  While the cake is still warm pierce the surface with a cocktail stick and drizzle with the syrup.

ONE PAN 100 BRILLIANT MEALS  Mari Mererid Williams